Drumstick And Raw Mango Curry Recipe | Tangy Marathi Amti
Learn how to make authentic Maharashtrian Shevgyachya Shengachi Amti with a raw mango twist. This tangy drumstick and raw mango curry recipe is easy!
Ingredients
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- A pinch of Asafoetida Hing
- 1 sprig of Curry leaves
- 1 large Onion finely chopped
- 1 medium Tomato chopped
- 1/4 teaspoon Turmeric powder
- 1.5 teaspoons Kanda Lasun Masala Maharashtrian Onion Garlic Masala
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Cumin-coriander powder
- Salt to taste
- 3 Drumsticks cut into large pieces, approx. 300g
- 3 pieces of Raw Mango Kairi
- 1/2 cup Matki Dal Moth bean dal, soaked in water for 10 minutes
- Fresh Coriander leaves chopped, with stems
- 2 glasses of warm water
For the fresh paste:
- 1/2 inch Ginger
- 1 Green Chilli
- 1 whole Garlic bulb peeled
- A small piece of Dry Coconut
Instructions
- Prepare the Paste: Crush the dry coconut, ginger, green chilli, and garlic together in a mortar and pestle to make a coarse, flavorful paste.
- Heat the Oil: Heat oil in a pan or kadhai. Add mustard seeds and let them splutter.
- Temper the Spices: Add your cumin seeds, asafoetida (hing), curry leaves, and chopped onion. Sauté until the onion is lightly roasted.
- Sauté the Paste: Stir in the fresh coconut and garlic paste you prepared earlier, cooking it well to remove the raw smell.
- Add Tomatoes: Toss in the chopped tomato and cook until it softens.
- Mix the Spices: Turn the heat down to low. Mix in the turmeric powder, Kanda Lasun Masala, and salt. Next, add the garam masala and cumin-coriander powder.
- Add Drumsticks & Raw Mango: Toss the chopped drumsticks into the masala base. Follow this up with the tangy raw mango (kairi) pieces.
- Mix in the Dal: Drain your soaked matki dal and add it to the pan. Top it off with fresh chopped coriander and stir everything together nicely.
- Simmer the Curry: Pour 2 glasses of warm water into the pan and mix well.
- Cover and Cook: Cover the pan and let the curry cook on a low flame for about 15 minutes. Once the drumsticks and dal are perfectly tender, your delicious Shevgyachya Shengachi Amti is ready to serve!